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35 • mins
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6-8 • Serves
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Grilled Asparagus with Popped Lentils & Crumbled Feta

5/5 (2)


  • Salad
  • tick2 bunches fresh asparagus
  • tick1 can Chantal Organics Lentils
  • tick2 Tbsp Chantal Organics Extra Virgin Olive Oil
  • tick2 tsp spices of choice (e.g. mixed herbs, cumin, paprika)
  • tick1 block feta cheese
  • tick1/4 cup Chantal Organics Hemp Seeds
  • ticksalt + pepper
  • ticklemon zest/strips (optional)
  • Lemon Chilli Dressing
  • tick1/4 cup Chantal Organics Extra Virgin Olive Oil
  • tick1/4 cup lemon juice
  • tick1/2 tsp chilli flakes (optional)
  • ticksalt + pepper


  • Step 1.

    Preheat the oven to 180ºC fan bake.

  • Step 2.

    Drain and rinse the lentils. Shake off excess water well. Place lentils on a lined oven tray, drizzle with 1 Tbsp olive oil and sprinkle with spices.

  • Step 3.

    Bake lentils in the oven for 25 minutes, turning halfway, until lentils are crispy and start to “pop”.

  • Step 4.

    While the lentils are cooking, prepare the dressing by combining the ingredients in a jar with a tight lid, then shake well.

  • Step 5.

    Wash and trim the asparagus. Heat a lightly oiled grill pan and cook the asparagus until just starting to soften and colour. Season with salt and pepper.

  • Step 6.

    Place the asparagus on a large serving plate. Top with popped lentils, crumbled feta, hemp seeds and lemon zest, and drizzle over dressing.

Chantal Organics Products used

Extra Virgin Olive Oil
Hemp Seeds

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